dalla cucina di Roslyn Torella

There is nothing better than a warm bowl of soup on a cold autumn day! November days are getting shorter and cooler, and Thanksgiving is just around the corner. This month we have a recipe that you can make for any weeknight’s supper or as a first course for your Thanksgiving feast. This soup is full of rich flavors from the hearty crushed tomatoes to the spicy Italian sausage, to the tender kale. I love this soup as much as I love Italian Wedding Soup and it is much less effort but just as filling! It takes about 30 minutes to make and serves 4. 

Buon appetito!

Ingredients:

2 T. Olive oil

1 lb. Italian sausage, cut into 1-inch slices

1 Large onion, thinly sliced

2 Ribs of celery, chopped

2 Cloves of garlic, minced

Pinch of crushed red pepper

6 C. Low sodium chicken broth

1 14.5 oz. Can diced tomatoes

2 15 oz. Cans cannellini beans, drained and rinsed

Salt and pepper

1 Small bunch of Kale, chopped (you can also use Swiss chard with stems removed)

2 T. chopped fresh parsley

Grated Parmesan cheese (optional)

8 oz. Macaroni (ditalini, small shells, or elbows work great)

Directions:

Cook macaroni according to package directions, less one minute. Set it aside. Warm oil in a pot over medium heat, add sausage and sauté until browned. Transfer sausage to a plate. Add onion and celery; sauté until beginning to brown, about 10 minutes. Add garlic and red pepper. Sauté for 1 minute. Pour in broth, raise heat to high and bring to a boil, scrape up brown bits. Return sausage to the pot, stir in tomatoes and beans. Bring back to a boil. Reduce heat to low, then simmer for 15 minutes. Season soup with salt and pepper. Stir in the kale, cook until wilted, about 1 minute. Stir in parsley, add your pre-cooked macaroni, and top with parsley, sprinkle with Parmesan.